Pear, Chocolate and Bourbon Vanilla Mille-Feuille

Ingredients

• 700 g Chocolate puff pastry (Ready-to-use, kept refrigerated)
• 20 g Unsalted butter (Unsalted, at room temperature)
• 50 g Liquid honey (Preferably mild honey)
• 6 Pears (Medium, firm, peeled and sliced into ribbons)
• 150 ml Whole milk (At room temperature)
• 40 g Granulated sugar
• 2 Bourbon vanilla beans (Split lengthwise, seeds scraped)
• 3 Egg yolks (Medium-sized eggs)
• 15 g Cornstarch (Maïzena) (About 1 tablespoon)
• 10 g All-purpose flour (About 2 teaspoons)
• 300 ml Whole liquid cream 35% fat (Divided: 180 ml for pastry cream, 120 ml for whipped cream)

Instructions

1. Roll out the chocolate puff pastry

   On a lightly floured surface, place the chocolate puff pastry, flour both sides and gradually roll it out in both directions until you obtain a sheet about 36 cm x 28 cm and 2‑3 mm thick.

   Time: PT15M

2. Rest in the refrigerator

   Place the rolled dough on a sheet of parchment paper, cover with another sheet and refrigerate for 2 hours to relax the gluten and keep the butter firm.

   Time: PT2H

3. Cut and bake the puff pastry rectangles

   After resting, cut the dough into 6 cm x 8 cm rectangles. Arrange the rectangles on a baking sheet lined with parchment paper, bake in a preheated oven at 200 °C for 20 minutes. Midway, place a second sheet (or a piece of parchment) over the rectangles to limit over‑expansion of the puff pastry.

   Time: PT20M

   Temperature: 200°C

4. Caramelize the pears

   Peel the pears, cut into medium‑thick ribbons. Melt 20 g butter in a skillet, add the ribbons and sauté for 30 seconds. Add 50 g honey, stir gently and let caramelize for 7‑8 minutes until the ribbons are glossy and lightly golden. Remove from heat and let cool.

   Time: PT10M

5. Prepare the bourbon vanilla cream

   Bring 150 ml milk to a boil with the two split vanilla beans. Meanwhile, whisk 3 egg yolks with 40 g sugar until pale. Add 15 g cornstarch and 10 g flour, mix well. Remove the beans from the milk, pour the hot milk onto the egg mixture while whisking constantly, then return everything to the saucepan. Cook over medium heat, stirring until thickened, then let boil for 1 minute. Remove from heat, transfer to a container, cover in contact and let cool.

   Time: PT12M

6. Cool the pastry cream

   Place the container with the cream in an ice water bath, stir until it reaches room temperature, then cover with plastic film in contact and refrigerate for at least 30 minutes.

   Time: PT10M

7. Whip the cream

   Take out 120 ml very cold liquid cream, place it in the bowl of a pre‑chilled mixer (refrigerated 1 hour). Whisk at medium speed then increase until a firm whipped cream forms.

   Time: PT5M

8. Fold the whipped cream into the pastry cream

   Divide the whipped cream into two portions. Fold the first quarter into the cooled pastry cream, mixing gently, then add the second quarter and finish by hand with a whisk to obtain a light, airy texture.

   Time: PT5M

9. Assemble the mille-feuille

   On a serving plate, place a first layer of puff pastry. Using a piping bag, pipe a strip of vanilla cream in the center, add a few caramelized pear ribbons, then place a second pastry layer. Repeat to achieve 2‑3 tiers, finishing with a pastry layer and a few pears on top.

   Time: PT10M

10. Finishing and serving

    Optionally dust with powdered sugar, decorate with a thin ribbon of melted chocolate and serve immediately or within 2 hours of assembly.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

5 g

Carbohydrates

35 g

Fat

20 g

Fiber

2 g